Preheat oven to 400F and line a baking sheet with parchment paper or a baking mat.
Place flours, sugar, cinnamon, ginger, baking powder, baking soda and salt in a large bowl. Whisk to combine.
Add chilled butter and crumble until combined with fork, pastry blender or hands.
In a separate bowl, combine pumpkin puree, milk and egg. Whisk to combine and then add to dry ingredients.
Using a spatula, combine gently until a dough is formed.
Turn dough out onto a floured surface. Need 6-10 times to combine.
Pat dough into a circle 3/4 – 1″ thick.
Slice into 8 equal sized scones and transfer to lined baking sheet.
Bake at 400F 12-15 minutes. Cool on wire rack.
Combine all ingredients in a bowl and whisk.
Using whisk, drizzle over slightly to fully cooled scones.
*If dough is dry, add additional milk 1 Tbsp at a time until the dough comes together. If you add too much milk, remember you are turning it out to knead and can always add a sprinkle of flour to fix!